Wild Leaf Salad Mix
1 Bag (min. 50g)
Atlantic Wakame seaweed leaves have a spinach-like mineral flavour that are the idea addition to soups and salads.
Cover in plenty of hot water. Soak for 10 mins before draining. Add to salads, sandwiches or pizzas. Or rinse and add directly into fish pies, soups, stews, omelettes or rice dishes. An easy side dish :add a pinch of sea salt and a drizzle of vinegar and sesame or olive oil.
Warm potato salad: Boil wakame with 500g cubed potatoes until cooked, meanwhile sweat 1 leek with three cornered lgarlic, add the potatoes and wakame, then stir in 100ml of your preferred milk with half a teaspoon of mustard powder. until it thickens slightly, then serve.
In 2003 French chef Blaise Vasseur, having witnessed the influence of wild plants on his native cuisine through chefs such as Michel Bras, asked Forager founder Miles Irving to supply wild plants to the newly opened Goods Shed in Canterbury. This spark ignited a wild food renaissance in the UK. Now, 14 years on, a team of highly skilled foragers are hand-picking wild flavours at their peak, full of vitality which speak of the season. This is ‘hyper-seasonality’- a step up from seasonal eating of farmed produce! With over a decade's experience of supplying the best chefs in the UK, you can expect wild ingredients of the highest possible quality delivered to your doorstep to enrich and enliven your meals. By pairing these super-nutritious and flavoursome wild ingredients with the skills and knowledge possessed by talented chefs, these overlooked treasures have been elevated and put back on our plates.Find out more